The po'boy is one of the country's oldest and most beloved sandwiches. The fried oyster version dates back to the 1800s, when it was nicknamed la mediatrice, or "the peacemaker," because husbands brought them home to placate angry wives. So why should it need saving?
In the New York Times this week, Southern food historian John T. Edge tackles the topic of po'boy preservation ahead of NOLA's Po-Boy Preservation Festival next weekend. I've never had the honor of attending the festival, but I have eaten my fair share of po'boys, like this fried oyster number at Acme Oyster House.
I've also spoken with Katherine and Sandy Whann, the owners of Leidenheimer Baking Company and the forces behind the festival, about the threats to the po'boy business. Here's why they are worried.
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